Instructions
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In a bowl combine 1 tbsp sugar, the yeast, and warm milk. Let the mixture sit for 10 minutes until foamy.
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Stir in the melted butter and the egg until blended.
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Add the flour, the remaining ¼ cup sugar, and the salt. Mix until a shaggy dough forms, then let it rest for 20 minutes.
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Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
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Shape the dough into a ball, place it in an oiled bowl, cover, and let rise for 1 hour, or until doubled in size.
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Punch the dough down, divide into 16 equal pieces, and roll each piece into a ball. Arrange the balls in a 9 × 9‑inch square pan lined with parchment. Cover and let rest for 30 minutes.
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Preheat the oven to 350 °F (180 °C) for at least 15 minutes.
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Whisk together 1 egg and 1 tbsp milk. Brush the proofed buns with the egg wash.
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Bake for 18–20 minutes, or until the tops are lightly golden.
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Immediately brush the hot buns with melted butter for a softer crust. Serve warm.
Video
“BUTTERSOFT BUNS So Easy To Make Bread” by Savor Easy, watch on YouTube.
About this recipe
These buttery, pillowy buns are perfect for breakfast, brunch, or as a side to soups and stews. The dough is enriched with warm milk, butter, and a touch of sugar, giving each roll a tender crumb and a subtle sweetness. After a short rise and a quick second proof, the buns bake up golden‑brown and stay soft thanks to a final brush of melted butter.
Serve them warm straight from the oven, split them for sandwiches, or toast them with jam or honey. They keep well for a day or two and can be frozen for longer storage, making them a handy bake‑ahead treat for any occasion.
